Bruschetta-Topped Baked Cod Fish

"This is a healthy, delicious and simple way to enjoy cod fish. Each forkful consists of a light, tender pillow of cod topped with flavor-packed tomato brushchetta that is sure to please the taste buds. We love it and hope you do too! (Note: Cod is a very moist fish. Please be aware that during the cooking process, it will release a lot of milky-white moisture in the bottom of the pan. Do not be alarmed, as this is only natural.)"
 
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photo by yarniefoodiemomof3 photo by yarniefoodiemomof3
photo by yarniefoodiemomof3
Ready In:
25mins
Ingredients:
10
Serves:
4

ingredients

  • 1 (28 ounce) can tomatoes, petite diced, drained
  • 12 cup onion, minced
  • 4 garlic cloves, minced
  • 1 - 1 12 teaspoon capers, minced (non-pareil, or kalamata olives per your preference)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon basil, dried
  • 1 tablespoon oil, basting
  • 4 cod fish fillets (I used Pacific cod)
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directions

  • Preheat oven to 400°F.
  • In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
  • Rub both sides of cod fillets with basting oil. Onto a baking sheet (with raised sides), lay out fillets in a single layer. Top generously with bruschetta mixture.
  • Bake for 15 minutes or until fish flakes easily.

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RECIPE SUBMITTED BY

I am a mother of three picky kiddos and one furry child who is ready and willing to eat what they drop to the floor. My husband and I enjoy experimenting with different cuisines. We are foodies at heart.
 
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